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Slow Cooked Spiced Black Beans

This dish is beyond easy. Just chop a couple of veggies, quickly saute, and toss in the Crock Pot. I spontaneously threw this together to go with some chicken enchiladas I made last night… I tossed it up in a matter of minutes and had it cooking while I made the enchiladas. When they were done, so were the beans. Love that… doesn’t get much simpler really.

The funny thing about this dish is that it was inspired by a Thai bean chili my mom makes… however there’s nothing really Thai about this whatsoever. Some bell pepper, onion, garlic, and chili seasonings all slow cooked and then topped with Greek yogurt (or sour cream) and cilantro and voila, it’s done. It’s slightly spicy, very flavorful, and would go well with nearly any entrée. It’s a little side of wholesome chili goodness… or I suppose it could even be a main dish if you wanted!

If you don’t want to wait a few hours for these to be done, no biggie at all… since everything is cooked when it goes in, you can shorten the time if wanted. Also, if a Crock Pot is not in your plans, you could easily do this in a pot over the stove by simply sautéing the veggies in a pot rather than a pan and then adding the beans to that directly. It’s a very accommodating dish like that… 🙂

HERE are the enchiladas… they were mighty delicious alongside these spicy beans! In a perfect world, I would have made these with dried beans completely from scratch, soaked overnight and all; I was looking for something simple and easy though. I was already pretty involved in my enchiladas, so this was the perfect easy side for me…

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I started Honey, Ghee, & Me in 2012 as a fun way to share my passion for cooking and food. Since, creating recipes has become one of my favorite past times, along with playing in nature, joining the gals for sunny afternoon happy hours, and traveling as far and often as possible! Read More…